Kashmiri Nadir Mattschh recipe

blessmyfoodbypayal

Kashmiri Nadir Mattschh recipe, as the name suggests, is a Kofta recipe from Kashmir made with Lotus Stems.

Prep Time 20

Cook Time 20

Course Main Course

Cuisine Kashmiri

Servings 4

Cut the edges and peel the skin of 500 gram Nadru.
Cut them into small pieces.
Wash them thoroughly under running water to make sure all the dirt and mud is removed. This is important to wash through the holes of Nadru.
Put the Nadru in a grinder jar. If all the nadru can't be accommodated in one go, do it in parts.
Grind them to a paste. The consistency of the paste will be coarse.
Transfer the nadru paste in a bowl.
Add 1 tsp red chilli powder , 1 tbsp fennel powder/sounf powder, 1 tsp caraway seeds/Shahi zeera, 1 tsp garam masala, salt to taste,pinch of asafoetida/hing and 1/8 tsp turmeric powder.
Lastly add 1/2 cup besan.
Give them a good mix and form a kind of dough.
Now take a small portion of dough and start giving an oval shape like that of a kofta. If you feel that dough is not tight enough to get into a shape, you can add more besan.
Finish the entire dough in making koftas.
Deep fry them on moderate heat. Do not over crowd the pan otherwise koftas may break while frying. At the same time, do not fry on high heat, otherwise koftas will attain the brown colour from outside immediately but remain raw inside.
Take the koftas out and keep aside.

Take a small bowl and add pinch of asafoetida/hing, 1.5 tbsp Kashmiri red chilli powder, 1/4 tsp turmeric powder, 3 tbsp fennel powder/sounf powder, pinch of Asafoetida/hing and 1/2 tsp sonth/dry ginger powder.
Then add 1/4 cup water.
Give it a nice mix and keep aside.

Add 3 tbsp mustard oil in a pan.
Let the oil smoke first.
As the oil is extremely hot, switch off the heat so that the temperature of oil comes down a bit.
Add 2 bay leaves, 1 tsp cumin seeds, 3 cloves and 2 black cardamoms and switch on the heat.
Let cumin splutter.
Add the tadka paste in the pan.
Immediately give it a mix and saute for 30 seconds.
Add 3 cup of water.
When water comes to boil, add koftas.
Also add salt.
Let koftas boil for 5 minutes. Boiling will help the gravy to thicken.
Top it with garam masala and mix.
Nadir Mattschh is ready to be served.

In koftas, we added regular red chilli powder which is spicy. But in gravy, we have used kashmiri red chilli powder which is not spicy but only gives a vibrant red colour to the dish.
Instead of deep frying, koftas can be air fried, baked or gently fried in appe pan, obviously giving them a round shape. But to keep the authenticity intact, we have deeply fried them.
Make sure oil is not extremely hot while adding spices. They may burn immediately.
The purpose of making a separate tadka paste with ground spices is only to prevent the spices from burning. Otherwise they can be added individually as well.
Please accept that the quantity of mustard oil has to be little high because in kashmiri recipes, mustard oil is used generously.
The quantity of water can be adjusted as per your requirement. Add less if want to serve with chapati and the given is enough, if serving with rice.
As the gravy of this recipe is water based, don't expect it to be too thick like that of gravies made with tomatoes, onion or curd. However fennel powder does the little job.
Few families do add bit of curd in the gravy to balance the spiciness but that's not a part of the tradition method.

Keyword kashmiri Nadir Mattschh recipe, lotus stem kofte, Nadir mattschh, nadru ke kofte, Nadru Kofta recipe